Jalapeño-Ham Mini Corn Muffins

Ingredients

• nonstick cooking spray
• 1 package corn muffin mix , 8.5 ounce
• 0.33 cups milk
• 1 large egg
• 3 tablespoons minced cooked ham
• 2 tablespoons minced jalapeño peppers
• 2 tablespoons minced onion
• 2 tablespoons frozen corn kernels , thawed
• 0.33 cups shredded Monterey Jack cheese

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.

2. 2

   Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.

3. 3

   Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.

4. 4

   Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.

5. 5

   Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.

6. 6

   Remove corn muffins from the pan. Serve warm or at room temperature.